Garlic jalapeño pickled eggs

Serves 1
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Directions

  1. 1Chop up one jalapeño.
  2. 2Chop up one jalapeño.
  3. 3Chop up one jalapeño.
  4. 4Prep your eggs.
  5. 5Prep your eggs.
  6. 6Prep your eggs.
  7. 7Boil the eggs.
  8. 8Boil the eggs.
  9. 9Boil the eggs.
  10. 10Peel the eggs.
  11. 11Peel the eggs.
  12. 12Peel the eggs.
  13. 13Put the eggs in the mason jar.
  14. 14Put the eggs in the mason jar.
  15. 15Put the eggs in the mason jar.
  16. 16Add jalapeño slices, garlic, peppercorns, mustard seed, dill, allspice and red pepper flakes to the jar.
  17. 17Add jalapeño slices, garlic, peppercorns, mustard seed, dill, allspice and red pepper flakes to the jar.
  18. 18Add jalapeño slices, garlic, peppercorns, mustard seed, dill, allspice and red pepper flakes to the jar.
  19. 19Add bay leaves, coriander, and whole cloves.
  20. 20Add bay leaves, coriander, and whole cloves.
  21. 21Add bay leaves, coriander, and whole cloves.
  22. 22Add water, vinegar, pickling salt, and sugar to a pan.
  23. 23Add water, vinegar, pickling salt, and sugar to a pan.
  24. 24Add water, vinegar, pickling salt, and sugar to a pan.
  25. 25Let the brine cool down for five minutes.
  26. 26Let the brine cool down for five minutes.
  27. 27Let the brine cool down for five minutes.
  28. 28Make sure your jar is relatively warm when pouring in the hot brine so your jar doesn't crack.
  29. 29Make sure your jar is relatively warm when pouring in the hot brine so your jar doesn't crack.
  30. 30Make sure your jar is relatively warm when pouring in the hot brine so your jar doesn't crack.
  31. 31Pour the brine in the jar.
  32. 32Pour the brine in the jar.
  33. 33Pour the brine in the jar.

Ingredients

  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • cloves garlic
  • cloves garlic
  • cloves garlic
  • 12 eggs
  • 12 eggs
  • 12 eggs
  • peppercorns
  • peppercorns
  • peppercorns
  • mustard seed
  • mustard seed
  • mustard seed
  • dill
  • dill
  • dill
  • allspice
  • allspice
  • allspice
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • coriander
  • coriander
  • coriander
  • 2 whole cloves
  • 2 whole cloves
  • 2 whole cloves
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1.5 cups vinegar
  • 1.5 cups vinegar
  • 1.5 cups vinegar
  • 2 tablespoons pickling salt
  • 2 tablespoons pickling salt
  • 2 tablespoons pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar

Equipment

knifecutting boardpotmason jar

Tips

  • Use apple cider vinegar.
  • Let the eggs come to room temperature before putting the lid on it.
  • Place the jar in the fridge and wait 24 hours before you eat one. Longer, the better.
  • Consume the entire jar within two to three months.